EatAlyssa PonticelloJune 05, 2025Desserts, BreakfastComment

Cardamom Poached Rhubarb with Honey

EatAlyssa PonticelloJune 05, 2025Desserts, BreakfastComment

Cardamom Poached Rhubarb with Honey: A Sweet and Tangy SPRING RECIPE

As a child, I was always intrigued by the rhubarb growing in my grandfather’s garden. How could something that looked a leafy topped pink celery meets swiss chard be transformed into something so delicious? And by something I, of course, mean strawberry rhubarb pie, and my favorite, rhubarb sauce.

The thing with poached rhubarb sauce is this- it’s nothing fancy. Literally just rhubarb, sugar and a little lemon juice. And yet, you spoon some of that on vanilla ice cream and I’m telling you, on a warm spring or summer evening, it will just about change your life. The sweet and tangy stewed fruit as it swirls into the melting vanilla ice cream is truly a delight. And spoon it onto yogurt with a little granola and you’ll never want anything else for a spring breakfast ever again.

This cardamom honey poached rhubarb is basically the rhubarb sauce of my youth all grown up. Its tartness, when gently softened, transforms into a tender, syrupy treat that's perfect for such a variety of dishes. Now of course, you absolutely could cook it down for a few more minutes and have more of a sauce, just with different flavors. But I love that poaching the rhubarb helps it to keep it’s shape. Plus it doesn’t require any extra effort or cooking time. In fact, I’d dare to say that it actually requires less. And we love a high look, low effort situation, don’t we!?

In other words, this poached rhubarb is essentially a rhubarb sauce that requires less effort, but looks more chic and elevated and presentable, is packed with flavor and can be used for everything from breakfast to dessert to utilizing the syrup in a cocktail or beverage. Whether you're a seasoned chef or a home cook, this simple recipe will guide you through creating a delicious poached rhubarb that can elevate any meal and is truly such a delightful way to celebrate the vibrant flavors of spring.

side shot of poached rhubarb in a pan and served in coup glasses

overhead shot of poached rhubarb in a pan on a table

close-up side shot of poached rhubarb served on yogurt in silver coup glasses

Why Poach Rhubarb?

Poaching rhubarb softens its natural tartness and brings out its subtle sweetness. This method preserves some of the fruit's vibrant color as well as allowing it to maintain its shape, which makes it more elevated and presentable.

overhead shot of rhubarb and spices in a pan before cooking

overhead image of poached rhubarb in a pan

INGREDIENTS LIST

RHUBARB: about 3-5 stalks, or roughly 1 pound of rhubarb
WATER
LEMON JUICE
HONEY: my sweetener of choice; you can also use maple syrup and adjust the amount depending on your taste preferences
VANILLA BEAN PASTE: you can also use 1-2 vanilla beans, just slice them open, scrape the seeds in, and then throw the beans in as well
CARDAMOM: You can use ground cardamom, or cardamom pods, lightly crushed

close-up overhead shot of poached rhubarb on yogurt

INSTRUCTIONS

PREPARE THE RHUBARB
Wash and trim the rhubarb stalks, removing any bad spot or leaves as they are toxic. Cut the stalks into roughly 1-inch pieces.
COMBINE THE INGREDIENTS
In a medium saucepan, combine the rhubarb, water, lemon juice, honey, vanilla and cardamom.
COOK THE RHUBARB
Bring the mixture to a gentle boil over medium high heat, stirring occasionally to dissolve the honey. Boil for 1 minute, then remove the pan from the heat and cover with a lid. Allow it to sit for 15-20 minutes or until the rhubarb is tender but not mushy (you should be able to easily pierce it with a fork).
SERVE AND ENJOY
Allow the rhubarb to cool slightly before enjoying. In fact, the longer the rhubarb cools the more the flavors will meld together.

side shot of poached rhubarb and yogurt in a silver dish on a plate

overhead shot of poached rhubarb in a pan

Serving Suggestions

In this post I’m serving the poached rhubarb, warm, over Greek yogurt, but it’s also lovely over whipped cream, vanilla pudding, vanilla ice-cream or even ricotta cheese. Enjoy it as is or add an additional drizzle of honey and/or a sprinkle of granola and/or chopped, toasted nuts and a little flaky salt.
Use it as a topping for pancakes or waffles for a delicious breakfast treat, or use it to jazz up a simple piece of toast (bonus points if the toast also has ricotta cheese on it) or in place of jam with biscuits, scones or popovers.
As a more savory option, pair it with burrata or stratcchitella cheese and enjoy it with crostini or crackers as an appetizer.
Incorporate it into desserts like trifles, eton mess or pavlova.
Enjoy it on top of panna cotta.

Poached rhubarb dessert served with yogurt

Tips and Variations

SWEETNESS LEVEL: Adjust the amount of honey based on your preference and the natural sweetness of the rhubarb.
FLAVOR VARIATIONS: Try swapping honey for maple syrup, orange juice for lemon juice and use cinnamon or a pinch of cloves or nutmeg in place of the cardamom.
STORAGE: Store any leftovers in an airtight container in the refrigerator for 3-5 days, or in a freezer safe container in the freezer for up to 6 months. Leftovers can be enjoyed straight from the fridge or reheated, from the fridge or the freezer, for a slightly warm treat.

close-up shot of poached rhubarb in a pan on a wood table

close-up of poached rhubarb served over yogurt

BECAUSE FOOD TASTES BETTER WHEN IT’S SHARED WITH OTHERS…

If you make this POACHED RHUBARB please snap a photo and share it, tagging me on INSTAGRAM so I can see! Truly nothing makes me happier than when I see others making and enjoying my recipes!

Also, don’t forget to pin this recipe for later and share it with your fellow rhubarb lovers.

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Cardamom Honey Poached Rhubarb

Serves 4

Author Alyssa Ponticello

Prep time

5 Min

Cook time

2 Min

Inactive time

20 Min

Total time

27 Min

Cook modePrevent screen from turning off

Ingredients

2 cups rhubarb, cut into roughly 1-inch pieces (this is about 3-5 stalks, or roughly 1 pound of rhubarb)
1/4 cup water
Juice of half a lemon
1/4 cup honey (can add more or less depending on your taste preferences)
2 teaspoons of vanilla bean paste (alternatively you can use 1-2 vanilla beans)
1/2 teaspoon ground cardamom (alternatively you can use 4-6 cardamom pods, lightly crushed)

Instructions

Wash and trim the rhubarb stalks, removing any bad spot or leaves as they are toxic. Cut the stalks into roughly 1-inch pieces.
In a medium saucepan, combine the rhubarb, water, lemon juice, honey, vanilla and cardamom.
Bring the mixture to a gentle boil over medium high heat, stirring occasionally to dissolve the honey. Boil for 1 minute, then remove the pan from the heat and cover with a lid. Allow it to sit for 15-20 minutes or until the rhubarb is tender but not mushy (you should be able to easily pierce it with a fork).
Allow the rhubarb to cool slightly before enjoying. The longer the rhubarb cools the more the flavors will meld together.

Notes

FOR THE VANILLA BEAN PASTE: If you are using whole vanilla beans, carefully slice them down the middle, lengthwise, then use a knife or spoon to carefully scrape the seeds into the pan. Throw in the scraped beans to the mixture, too. You can either dispose of the beans after you've poached the rhubarb, or you can leave them to allow the flavor to continue to deepen.

FOR THE CARDAMOM: If you are using pods, I like to lightly crush them before adding them to the mixture. Then simply remove them before serving.

Tips and Variations

SWEETNESS LEVEL: Adjust the amount of honey based on your preference and the natural sweetness of the rhubarb.
FLAVOR VARIATIONS: Try swapping honey for maple syrup, orange juice for lemon juice and use cinnamon or a pinch of cloves or nutmeg in place of the cardamom.
STORAGE: Store any leftovers in an airtight container in the refrigerator for 3-5 days, or in a freezer safe container in the freezer for up to 6 months. Leftovers can be enjoyed straight from the fridge or reheated, from the fridge or the freezer, for a slightly warm treat.

Serving Suggestions

Poached rhubarb can be served on yogurt, whipped cream, vanilla pudding, vanilla ice-cream or ricotta cheese. Enjoy it as is or add an additional drizzle of honey and/or a sprinkle of granola or chopped, toasted nuts.
Use it as a topping for pancakes or waffles for a delicious breakfast treat, or use it to jazz up a simple piece of toast (bonus points if the toast also has ricotta cheese on it).
As a more savory option, pair it with burrata or stracciatella cheese and enjoy it with crostini or crackers as an appetizer.
Incorporate it into desserts like trifles, eton mess or pavlova.
Enjoy it on top of panna cotta.